Homemade Pear Ice Cream Recipe
First things first, don’t be intimidated by making homemade ice cream.
Especially this homemade ice cream, because you don’t need an ice cream maker to prepare it. In fact, it’s quite easy.
The flavors of fresh pear and cinnamon come together beautifully in this fall-appropriate dessert. I served this at a dinner party recently, accompanied by a homemade caramel sauce and served in a phyllo-dough cup.
This pear ice cream would also be a good accompaniment to a pumpkin or apple pie. Or simply on its own.
Serve this ice cream with homemade caramel sauce
Add some homemade churro chips on the side
- 4 to 5 ripe pears
- 1 pint heavy whipping cream
- 4 egg yolks
- 1 cup milk
- 3/4 cup plus 2 tablespoons sugar
- 1 tablespoon pumpkin pie spice (or cinnamon)
- Peel and core pears. Chop into small pieces and combine with two tablespoons of sugar and pumpkin pie spice. Cook pears in a saucepan over medium heat for six to seven minutes, or until pears are soft. Puree pears and set aside.
- In a separate mixing bowl, combine egg yolks and remaining cup of sugar and mix until smooth. Set aside.
- In a saucepan, heat whipping cream and milk until very warm, but make sure that mixture does not come to a boil. Once heated, add cream mixture to egg mixture, a tablespoon at a time and whisk. Do not add too much of the cream mixture at once or else the eggs will cook. Once the cream mixture and egg mixture have been incorporated, return to heat and cook over medium heat for approximately 8 minutes, whisking constantly. The mixture will thicken slightly. Remove from heat and place saucepan in an ice bath for approximately 10 minutes to cool.
- Combine pureed pears with cream mixture in a large bowl and place in freezer. Mix well after 45 minutes, and continue mixing every 30 minutes for two hours until mixture is smooth. Store in freezer in an airtight container.
Adapted from: Poor Girl Eats Well